I just love ginger spice. It makes my kitchen smell gorgeous and its my favourite biscuit to have with a cuppa! My daughter really loves them too and some time ago she decided to give a vegan version a go. Anyhow, she did a fantastic job using the Minimalist Baker recipe ( I love that blog! ) and since then we have made them a few times and tweaked the recipe as always till we got our own version just right. I prefer it to be very distinctively ginger, and I use as little added sweetness as possible.
I have found Bob’s Red Mill Gluten free flour to be the best for this recipe, but if you have found a combination of gluten free flour or if you don’t need to omit gluten, just substitute your preference.
I have recently started adapting all my recipes to be SOS-free, that is salt, oil and sugar-free. They are all unnecessary and heavily refined foods, so I prefer to try my best to stick to whole foods. This recipe originally included coconut oil, which I used to use as my oil of choice. I suggest reading up on coconut oil over at Nutrition Facts, Dr Greger’s website, which is what convinced me to switch to oil-free baking. I have switched the oil for more coconut butter, which is 100% coconut flesh, and some apple sauce. These work out as a soft cookie, which I personally really like.
Also note here, I use date sugar and molasses as sweeteners. See this fascinating video about sweeteners, which convinced me to only use dates, or pure 100% date syrup and sugar, along with black strap molasses. Molasses does have a strong taste, so in some recipes it won’t work, but its traditionally used in ginger cookies anyhow and a bit extra provides some natural sweetness in these cookies.
Preparation Time: about 10-15 minutes
Refrigeration Time: 1 hour to firm- optional but preferable
Baking Time: 10- 15 minutes
Keeping Time: Will keep well in an airtight container for one week
- 1 tablespoon ground flaxseed
- 1/3 cup date sugar
- 4 tablespoons blackstrap molasses
- 1/4 cup coconut butter
- 1/4 cup apple sauce/puree
- 1 1/4 teaspoons ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon gluten free baking soda
- 1 1/4- 1 1/2 cups Bob's Red Mill Gluten Free Flour
- Preheat your oven to 200C.
- Soak the ground flaxseeds ( also called linseeds ) in 3 tablespoons of cold water and set aside ( known as a 'flax-egg').
- Melt the coconut butter on a very low heat.
- In a mixer, combine coconut butter, molasses, date sugar, flax egg, spices and baking soda.
- Add flour and mix well. Start with the 1 1/4 cups flour and add more if needed to form a dough.
- Place dough on some cling film in a ball and wrap and place in refrigerator for an hour to firm up, if possible. It's not essential.
- Remove from fridge and roll into balls, place on floured baking trays and press down a little with the back of a spoon.
- Bake for 10-15 minutes or until just cracked on top and very lightly golden. I check these after 8 minutes, wait until slightly browned on top.
- Take out and cool slightly before sliding onto a wire rack to completely cool.